She Strengthens

Homemade Salsa Recipe Inspired by Papalote Mexican Grill

The Quest for the Perfect Salsa

We fell head over heels in love with the salsa at San Francisco’s Papalote Mexican Grill, and it sparked a mission to recreate it at home. After some experimentation, we came up with a recipe that’s remarkably close to the original.

The Flavor Profile

Our salsa is built around a foundation of roasted Roma tomatoes, chiles de arbol, and pasilla peppers. To add depth and brightness, we incorporated a splash of vinegar, some chopped scallions, and a sprinkle of cilantro. The game-changer, however, was the addition of toasted pumpkin seeds, which lent a creamy texture to the salsa.

Storage and Serving

This salsa will keep for up to 5 days when refrigerated in an airtight container. It’s perfect for topping tacos, grilled meats, or veggies. You can also use it as a dip for chips or as a flavorful addition to your favorite dishes.

The Recipe

Yield: About 3 cups
Difficulty: Easy
Total Time: 35 minutes + cooling time

Ingredients

• 5 medium Roma tomatoes, cored and halved
• 10 dried chiles de arbol, stemmed, halved lengthwise, and seeded
• 2 teaspoons ground dried pasilla peppers
• 1 tablespoon kosher salt
• 1 teaspoon granulated sugar
• 1 1/2 cups water
• 2 tablespoons unsalted hulled pumpkin seeds
• 3 tablespoons white vinegar
• 1/4 cup finely chopped scallions
• 1/4 cup coarsely chopped cilantro

Step-by-Step Instructions

Roasting the Tomatoes

Heat your broiler to high and position a rack in the middle. Line a baking sheet with aluminum foil and arrange the tomatoes skin-side up. Broil until the skins are slightly charred, then remove from the oven and set aside.

Simmering the Mixture

Adjust your oven temperature to 350°F. In a large stainless steel pan, combine the roasted tomatoes, chiles de arbol, pasilla peppers, salt, sugar, and water. Stir to combine, then bring to a boil. Reduce the heat to low and simmer, stirring often, until the mixture has reduced slightly and thickened, about 20 minutes.

Toasting the Pumpkin Seeds

Meanwhile, toast the pumpkin seeds on a baking sheet until just browned, about 10 minutes. Remove from the oven and set aside.

Blending the Salsa

Add the vinegar to the tomato mixture and cook for 1 minute. Place the mixture in a blender, add the toasted pumpkin seeds, and blend until smooth.

Finishing Touches

Pour the salsa into a container and stir in the scallions and cilantro. Refrigerate until chilled before serving, about 3 hours. Enjoy!